Deviled Chicken

6 chicken leg quarters

1/4 cup butter, melted

1 tablespoon lemon juice

1 tablespoon prepared mustard

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon pepper

How to cook :

• Place chicken in a 15-in. x 10-in. x 1-in. baking pan.
  
• In a small bowl, combine the remaining ingredients.
• Pour over the chicken.
• Bake, uncovered, at 375° for 50-60 minutesor until juices run clear, basting occasionallywith pan juices. Yield: 6 servings.

PREP: 10 min. | BAKE: 50 min.

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by : Linda Trammell

Kingston, Missouri

Bean Sprouts with Scallions

Crunchy bean sprouts and zesty scallions make a delightful accent to any meal.

 2 tbsp. vegetable oil 
1 lb. fresh bean sprouts, or 
1 16-oz. can bean sprouts, drained* 
1 tsp. salt 
4 chopped scallions 

How to cook :

• Heat oil in a skillet or wok.
• Add bean sprouts. Stir-fry for 2 minutes. Add salt.
• Stir in scallions and cook for 2 more minutes
  

Chinese Cabbage

1 lb. Chinese cabbage* 
½ c. canned chicken or vegetable broth 
1 tbsp. cornstarch 
2 tbsp. vegetable oil 
1 tsp. salt 

How to cook :

• Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces.
• Mix chicken or vegetable broth and cornstarch. Set aside.
• Heat oil in a skillet or wok.
• Add Chinese cabbage and salt. Stir-fry for 4 minutes.
• Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through 
  
  
  
  
  

Shrimp with Hoisin Sauce

The sweetness of hoisin sauce and the spice of ginger and garlic make this dish a rich, tasty treat.

1 lb. medium-sized fresh shrimp, shelled and deveined, or 2 7-oz. packages frozen raw shrimp, thawed*  
½ c. water 
1 tbsp. cornstarch 
2 tbsp. soy sauce 
½ c. hoisin sauce 
¼ c. vegetable oil 
2 thin slices fresh ginger root, peeled and minced 
1 clove garlic, crushed 
3 scallions, cut into 
1-inch pieces 

How to cook :

• Mix water, cornstarch, soy sauce, and hoisin sauce in a bowl. Set aside.
• Heat oil in a skillet or wok.
• Add ginger root and garlic.
• Add shrimp and stir-fry until they turn pink (about 5 minutes).
• Add scallions and stir-fry for 1 minute.
• Add sauce mixture and cook for 2 minutes. 
  
  
  
  

Stir-Fried Beef with Sugar Peas

Remember to work quickly when you make any stir-fried dish. Have everything cut and measured before you start cooking. Cook the meat and vegetables just until they are tender. 


1 lb. lean steak (any boneless cut) 
1 tbsp. soy sauce 
1 tbsp. oyster sauce (optional) 
2 tbsp. cornstarch 
1 tsp. sesame oil (optional)
1 tsp. sugar
 2 c. sugar (snow) peas* 
4 tbsp. vegetable oil 
½ tsp. salt 
½ c. sliced water chestnuts or bamboo shoots
½ c. sliced mushrooms 

• Cut beef across the grain into thin slices. (Meat is easier to cut thinly when it is partly frozen.)
• Marinate beef in mixture of soy sauce, oyster sauce, cornstarch, sesame oil, and sugar. Set aside.
• Remove stems and strings from sugar peas, leaving pods intact. Rinse and pat dry with paper towels.
• Put 2 tbsp. vegetable oil in a hot skillet or wok. Add salt, sugar peas, water chestnuts or bamboo shoots, and mushrooms. Cook, stirring constantly, until peas become a dark green (about 2 minutes). Remove to a bowl.
• In the same skillet, add remaining 2 tbsp. vegetable oil. Add beef mixture and stir constantly until beef is almost done (about 5 minutes).
• Return sugar peas, water chestnuts, and mushrooms to the skillet and mix well until heated through. 
  
  
  

Fried Rice

Making fried rice is an excellent way to use odds and ends from the refrigerator. Fried rice is very economical, and it can be a complete and nourishing meal by itself

4 c. cooked long-grain rice, cold (see page 32)
3 tbsp. vegetable oil
½ c. chopped onion
2 eggs, beaten (optional)
2 tbsp. soy sauce

• Use a fork to loosen and separate grains of cooked rice
  
• Place a large skillet or wok over high heat. Add 2 tbsp. oil and heat thoroughly.
  
• Fry onion to a light golden brown. Remove to a plate. Add remaining 1 tbsp. oil to the skillet.Add eggs, if desired, and stir-fry until done.
  
• Add rice to pan. Stir in soy sauce. Add onion, mix thoroughly, and continue heating until completely hot
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Wonton

Wonton is swallowing a cloud.If prepared as a soup, the wonton do resemble white, puffy clouds floating across the sky

1. ½ lb. lean ground pork or beef
2. 1 tbsp. finely chopped scallions
3. 1 egg, beaten
4. 1 tsp. salt
5. 1 tbsp. soy sauce
6. 1 tbsp. sugar
7. 1 tsp. sesame oil (optional)
8. 1 tbsp. water 65 wonton skins*
9. 3 c. vegetable oil (for deep-frying)
10. 2 ½ 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)
    

1. Mix all ingredients except wonton skins and vegetable oil or broth.
2. Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together .
3. Fill and fold rest of skins.
4. For appetizers: Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
   
5. For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth. Preparation time: 1 hour Cooking time for appetizers: 30 minutes Cooking time for soup: 20 minutes Makes 65 wonton